Adjapsandali In Georgian - A Step By Step Recipe With A Photo

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Video: Adjapsandali In Georgian - A Step By Step Recipe With A Photo

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Video: Ajapsandali from Georgian Cuisine. Recipe from Always Tasty! 2023, January
Adjapsandali In Georgian - A Step By Step Recipe With A Photo
Adjapsandali In Georgian - A Step By Step Recipe With A Photo
Anonim

Caucasian cuisine is varied and delicious. Her dishes are popular all over the world. A lot of spices and herbs make Caucasian cuisine delicious and very aromatic. Ajapsandali is one such dish.

Cooking description:

Today I will show you how to make ajapsandali, a Caucasian vegetable stew with a rich spicy flavor. The most important thing is that all vegetables are young and fresh - this is the first part of the road to success. The second is to properly process each vegetable and season the dish. If you like spicy, then add red capsicum. You can add more spices typical of Caucasian cuisine for an even spicier dish. Ajapsandali is best served cold. This stew should stand in the refrigerator for about a day so that the vegetables are well saturated with each other. For my family, I cook ajapsandali with a small amount of spices, but the taste of the finished dish is simply excellent. Try to cook this Caucasian dish and pamper your family with something tasty and unusual, especially in the high season of fresh vegetables.

Purpose: For lunch / For dinner

Main ingredient: Vegetables

Dish: Hot dishes

Cuisine geography: Georgian / Caucasian

Ingredients:

  • Eggplant - 1 Piece
  • Bulgarian sweet pepper - 2 pieces
  • Onions - 2 Pieces
  • Tomato - 2-3 Pieces
  • Head of garlic - 1 Piece
  • Cilantro, parsley - 100 Grams
  • Salt - 1 Teaspoon

Servings: 3-4

How to cook "Ajapsandali in Georgian"

Prepare the required ingredients. Peel the onions and garlic. Rinse all vegetables well and let the water drain. Cut the eggplants into thin slices and add salt. Leave it on for 20 minutes to let them juice. This will help get rid of their characteristic bitterness. Cut the pepper into thin strips. Cut the onion into half rings. Slightly squeeze the eggplants from the resulting juice. Dip in flour and fry in hot sunflower oil until golden brown. Place in a saucepan to simmer in. I am using a multicooker. Grate the tomatoes on a coarse grater. This will help turn the pulp into a homogeneous gruel, and we don't need the skin, you can just throw it away.

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